Jamaican Beef Patties

Instructions

1- Make the Pastry Dough To a large bowl, add flour, 1 teaspoon salt, and turmeric and mix thoroughly.

2- Rub shortening into flour until there are small pieces of shortening completely covered with flour.

3- Pour in 1/2 cup of the ice water and mix with your hands to bring the dough together.

4- Keep adding ice water 2 to 3 tablespoons at a time until the mixture forms a dough.

5- At this stage, you can cut the dough into 2 large pieces, wrap in plastic and refrigerate for 30 minutes before using it.

6- Alternatively, cut the dough into 10 to 12 equal pieces, place on a platter or baking sheet, cover securely with plastic wrap and let chill for 30 minutes while you make the filling.

7- Make the Filling Add ground beef to a large bowl.

8- Sprinkle in allspice and black pepper.

9- Mix together and set aside.

10- Heat oil in a skillet until hot.

11- Add onions and sauté until translucent.

12- Add hot pepper, garlic and thyme and continue to sauté for another minute.

13- Add 1/4 teaspoon salt.

14- Add seasoned ground beef and toss to mix, breaking up any clumps, and let cook until the meat is no longer pink.

15- Add ketchup and more salt to taste.

16- Pour in 2 cups of water and stir.

17- Bring the mixture to a boil then reduce heat and let simmer until most of the liquid has evaporated and whatever is remaining has reduced to a thick sauce.

18- Fold in green onions.

19- Remove from heat and let cool completely.

20- Assemble the Patties Beat the egg and water together to make an egg wash.

21- Set aside.

22- Now you can prepare the dough in two ways.

23- First Method: Flour the work surface and rolling pin.

24- If you had cut it into 2 large pieces, then take one of the large pieces and roll it out into a very large circle.

25- Take a bowl with a wide rim (about 5 inches) and cut out three circles.

26- Place about 3 heaping tablespoons of the filling onto 1/2 of each circle.

27- Dip a finger into the water and moisten the edges of the pastry.

28- Fold over the other half and press to seal.

29- Take a fork and crimp the edges.

30- Cut off any extra to make it look neat and uniform.

31- Place on a parchment-lined baking sheet and continue to work until you have rolled all the dough and filled the patties.

32- Second Method: If you had pre-cut the dough into individual pieces, work with one piece of dough at a time.

33- Roll it out on a floured surface into a 5-inch circle or a little larger.

34- Don’t worry if the edges are not perfect.

35- Place 3 heaping tablespoons of the filling on one side of the circle.

36- Dip a finger into the water and moisten the edges of the pastry.

37- Fold over the other half and press to seal.

38- Take a fork and crimp the edges.

39- Cut off any extra to make it look neat and uniform.

40- Place on a parchment-lined baking sheet and continue work until you have rolled all the dough and filled the patties.

41- Frying and Serving the Patties After forming the patties, place the pans in the refrigerator while you heat the oven to 350 F.

42- Just before adding the pans with the patties to the oven, brush the patties with egg wash.

43- Bake patties for 30 minutes or until golden brown.

44- Cool on wire racks.

45- Serve warm.